This easy and substantial Lemon Cranberry and Ginger Quinoa Salad is a terrific way to use fresh ginger. Feel free to substitute mango for cranberry or avocado and lime for the lemon.


1/4 cup olive oil

2 teaspoons grated lemon zest

2 tablespoons lemon juice

2 teaspoons minced fresh ginger root

3/4 teaspoon salt

1 cup quinoa, rinsed

1 cup chopped peeled jicama or tart apple

1 cup chopped seeded cucumber

3/4 cup dried cranberries

1/2 cup minced fresh parsley

1 green onion, thinly sliced

1 cup cubed avocado

2 cups reduced-sodium chicken broth


For the dressing, in a small bowl, whisk the first 5 ingredients until blended.

In a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; simmer, covered, for 12-15 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork. Transfer to a large bowl.

Add jicama, cucumber, cranberries, parsley, and green onion to quinoa. Drizzle with dressing and toss to coat. Serve warm or refrigerate and serve cold. Gently stir in avocado before serving.


Post a comment

Your email address will not be published.

Related Posts